Ingredients

1 (10-ounce) can diced tomatoes and onions with lime juice and cilantro

1 (10-ounce) can enchilada sauce

2 cups cubed cooked chicken

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon dried oregano

1/2 teaspoon ground pepper

1 1/2 cups all-purpose baking mix

1 large egg

2/3 cup milk

1 cup (4 ounces) shredded extra-sharp Cheddar cheese, divided

1/2 cup chopped fresh cilantro, divided

2 avocados, sliced

1 tablespoon lime juice

Sour cream

How to Make It

Step 1

Sauté onion in hot oil in a 10-inch cast-iron skillet over medium-high heat 3 to 4 minutes or until tender. Stir in beans and next 8 ingredients. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.